A brisk treat that will assist with spending Easter’s extra hot cross buns
• 4 tbsp delicate spread
• 2 tsp cinnamon
• 2 eggs , beaten
• 4 hot cross buns , split down the middle
• vanilla frozen yogurt and maple syrup, to serve
•STEP 1.Blend 3 tbsp of the spread with a large portion of the cinnamon and squash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 cuts of hot cross bun along with a large portion of the cinnamon margarine and rehash with the staying two cuts.
•STEP 2.Plunge in the egg blend and leave to douse for a couple of secs. Warmth the spread in a skillet until frothing. Cook the hot cross buns for 1-2 mins each side until light brilliant (you may need to do this in two bunches). Press down on them as you cook. Serve each part finished off with a scoop of frozen yogurt and a shower of maple syrup, on the off chance that you like.